I am by no means a pancake master; that title would have to go to my husband. However, I still love the classic breakfast food. I particularly love to make pancakes to go with the season, blueberry pancakes in summer, gingerbread pancakes at Christmastime, apple pancakes at harvest season. These pumpkin pancakes are a celebration of fall, and all the delicious flavors of the season.
On top of being a delectable, fluffy treat, these pancakes are incredibly simple to make. Their ease of creation, and rich pumpkin flavor will brighten up any autumn morning.
Ingredients:
- 1 ¼ cup whole wheat flour
- 1 tablespoon white sugar
- 2 tablespoons light brown sugar
- pinch of salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ cup canned pumpkin
- 1 egg
- 2 teaspoon baking powder
- 1 cup whole milk
- 1 tablespoon canola oil
- Preheat griddle to medium heat or large skillet to medium low heat.
- In a large bowl, mix the flour, nutmeg, clove, cinnamon, ginger, baking powder, sugars, and salt.
- In a separate bowl, lightly beat one egg. Add pumpkin, milk, canola oil and pumpkin. Stir until well combined.
- Add the pumpkin mixture to the flour mixture and stir with a wooden spoon until the large lumps have dissipated. Some small lumps will remain in the batter. Allow the batter to set for 5 minutes.
- Pour ¼ cup of the batter on the griddle per pancake. Cook each pancake for approximately 3 minutes, or until the edges are firm and bubbles begin to occur in the center. Flip and then cook the opposite side for about 2 minutes.
- Serve warm with butter and syrup or whipped cream
